Brewed this puppy today. Had a great brewday. Ended up getting better than average efficiency and got 1.064. Only change I made was rounding up the candi sugar to a full pound , and substituted magnum at 24 ibu's for the 60 minute.

I split the 10 gallon batch with WL565 & WY 3711. After 12 days and heat blankets for the last 7 days to get it 78* or 80+*, my batch with WLP 565 got down to 1.004. It tastes pretty good but needs more time [fusel-ely].

I did not gravity check or taste the 3711 (too lazy to get out siphon; # 565 was in a bucket w/ spigot).

Curious to see how they both turn out! You fermented a lot higher than we did with the 3711 - that might give you a bit more of a fusel flavor too.

Quote:

Originally Posted by midfielder5

I split the 10 gallon batch with WL565 & WY 3711. After 12 days and heat blankets for the last 7 days to get it 78* or 80+*, my batch with WLP 565 got down to 1.004. It tastes pretty good but needs more time [fusel-ely].

I did not gravity check or taste the 3711 (too lazy to get out siphon; # 565 was in a bucket w/ spigot).

Curious to see how they both turn out! You fermented a lot higher than we did with the 3711 - that might give you a bit more of a fusel flavor too.

Usurpers26- totally. My brew partner wanted to crank the heat up to 80* to get some "peppery" taste which he said didn't take hold until 80*. I have never fermented anything that hot.
I see now that you fermented at 71*. How did you decide the beer needed 5 weeks in primary?

Brewin' this one now(or something close)
5.5 gallon
9# pills
3.25# rye
0.5# flaked rye.
1# turbinado
1.5oz. styrian golding 4.5%AA 60 mins.
3711 wyeast.
Second saison in a row, I brew a wheat, pills, Cascade last week that went from 1.056 to 1.000 in 6 days at 72° (with out simple suger). With 3711 I have good results chilling to 64° and letting it free rise to the mid 70s, wyeast recommends a slightly cooler temp. for this yeast vs. other strains.
I'll keep you posted on how this one frements out.
I love rye, I love a good saison; this recipe is simply brilliant.
Thanks for the inspiration!

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It kept dropping in gravity. Would have to check the notes but I don't think it hit 1.004 until around the 3rd week. Once the gravity stays flat, we like to give it a week or so to clean up after itself.